Mango Habanero Sauce - Caroline's Cooking

Mango habanero sauce gives a wonderful sweet-spicy kick to tacos and more. Really easy to make, and surprisingly healthy, it'll be a go-to hot sauce.

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Over the coming days I've got a few more Mexican-inspired recipes coming ahead of Cinco de Mayo, including this mango habanero sauce. It may not be totally Mexican, but then Cinco de Mayo is questionable in how Mexican it really is, as I've mentioned before (it's celebrated a lot more in the US and hardly known in many areas of Mexico).

But that doesn't stop it being delicious. A little sweet and definitely spicy, it’s the perfect addition to pretty much any kind of taco, and more.

There’s a taco place not too far from us that has a relatively short menu, but it’s clearly a model that works as it does a great trade and everything I have tried has been good. Each table is set with tomatillo salsa verde and mango habanero sauce, ready for you to add to whatever you order.

Salsa verde is one I have made for a while, but I’ve been meaning to make mango habanero. I finally got round to it and now I wonder how it took me so long as it’s both easy and delicious.

Don’t go thinking with only two chilis in here that this isn’t spicy – habanero peppers have a really good kick, especially if you leave the seeds in. This isn’t a sauce to go pouring on lots of it, but it definitely adds a fantastic flavor to things, like the lobster tacos I made not too long ago. It also has a surprising ingredient to make that lovely color - carrots! In fact this is really a pretty healthy sauce.

How to make mango habanero sauce

When I say it’s easy, it really is. You simply put everything in a blender or food processor, roughly chopped depending on how well your machine manages to break things up/needs a hand.

Whizz it all up then pour it into a small pan, bring to a boil and simmer for around 10 minutes. This helps bring the flavors together. Let it cool and put in bottles or jars. You can strain it if you like, but you don’t have to.

Mango habanero sauce makes a great addition to almost any taco and other Mexican dishes, or anything that could take a bit of heat. It’s gently sweet and with a great kick of heat, it’ll be a regular addition to your table.

Try these other tasty sauces:

• Chermoula sauce (herbs and warm spices)
• Aji verde - Peruvian green sauce (a creamy sauce with chili, lime, cilantro)
• Chimichurri sauce (herbs, vinegar and a little chili)
• Romesco sauce (a flavorful Spanish (Catalan) sauce made with nuts and tomato)

Print Recipe 5 from 3 votes

Mango habanero sauce

An easy, colorful sauce to spice up so many dishes - with plenty of heat! Prep Time10 minutes minsCook Time10 minutes minsTotal Time20 minutes mins Course: CondimentCuisine: American Servings: 12 approx Calories: 13kcal Author: Caroline SaveSaved!

Ingredients

0.5x1x2x3xUS CustomaryMetric

• 2 habanero chilis
• 1 small mango 1 sml mango giving ¾ cup diced mango
• ¼ large onion (or ½ small)
• 1 small carrot (1 sml carrot approx 2oz/55g giving ½ cup thin slices)
• 1 clove of garlic or more if smaller
• 2 tablespoon lime juice
• 2 tablespoon apple cider vinegar
• ¼ teaspoon salt

Instructions

• Remove the stem from the chilis and remove some or all of the seeds if you prefer less hot. Note take care as you handle them not to rub eyes and wash well after (you may want to use gloves).
• Peel the mango and dice the flesh from the stone. Peel the carrot, onion and garlic and roughly chop all (the carrot is best sliced fairly thin unless your blender/food processor is very strong).
• Put everything in a food processor or blender and blend until smooth.
• Tip the sauce into a small pan and bring to a simmer. Reduce heat and simmer for approx 10min. Allow to cool before transferring to a bottle or jar.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Sodium: 52mg | Potassium: 48mg | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 8.7mg | Calcium: 3mg | Iron: 0.1mg Tried this recipe?Please consider Leaving a Review!

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Try these other Cinco de Mayo-inspired recipes:

Appetizers

• Beef and Portobella Tostados by Our Good Life
• Cumin Spiced Potato Quesadillas by Sprinkles and Sprouts
• Easy 5 Minute Restaurant Style Salsa by Hezzi-D’s Books and Cooks
• Fiesta Corn Dip Recipe by That Skinny Chick Can Bake
• Queso Fundido (Melted Cheese with Chorizo) by Tara’s Multicultural Table

Entrees

• Chicken Tinga Chalupas by Palatable Pastime
• Chicken Tortilla Soup by Soulfully Made
• Chipotle Chicken and Black Bean Soup by Cooking Chat

Tacos

• Chicken Street Tacos by The Freshman Cook
• Chicken Fajitas by A Day in the Life on the Farm
• Lime Chicken Soft Tacos by Life Tastes Good

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